Bánh Gối, or Wrapped Cakes, are a delightful Vietnamese delicacy renowned for their crispy exterior and incredibly soft, spongy interior. These bite-sized treats are a testament to the artistry of Vietnamese cuisine, showcasing a perfect balance of textures and subtle flavors. Imagine a delicate rice flour shell, encasing a sweet and savory filling, creating a captivating sensory experience. The unique preparation method, involving meticulous layering and careful cooking, contributes to their exceptional character. This seemingly simple cake holds a rich cultural significance, often enjoyed during special occasions and festivals.
This irresistible combination of textures and flavors makes Bánh Gối a culinary gem. From the careful preparation of the batter to the precise technique of wrapping and frying, each step plays a crucial role in achieving that perfect crispy-spongy balance. Ready to embark on a culinary adventure and create these exquisite treats yourself? Let's dive into the step-by-step process!
Tools Needed
- Bowl
- Stove
- Screen or plastic bag
- Knife
- Frying pan
Ingredients
- All-purpose flour: 300g
- Salted butter (Tuong An): 30g
- Cooking oil: 2 tablespoons (substitute for butter)
- Egg: 65g
- Sugar: 1 teaspoon
- Hot water: 100ml
- Minced meat (lean with fat): 300g
- Cassava root: 200g (approx. ½ root)
- Carrot: 70g (approx. ½ carrot)
- Wood ear mushrooms
- Quail eggs: 10
- Chinese spinach: 30g
- Chopped green onions
- Garlic
- Shallots
- MSG: a little
- Salt: ½ teaspoon
- Pepper: ½ teaspoon
- Seasoning powder: 1 teaspoon
- Oyster sauce: ½ tablespoon (or substitute with salt/seasoning powder)
- Fried onions: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Dough
- Melt butter in a bowl on the stove. Add flour and mix well with the butter.
- Add sugar, egg, and gradually pour in hot water while stirring.
- Combine all ingredients, ensuring sugar dissolves. Rest the dough in a covered container to let it rise.
Step 2. Make the Filling
- Dice cassava and carrots. Soak wood ear mushrooms and Chinese spinach.
- Stir-fry garlic and shallots until fragrant. Add cassava and carrots, season with sugar, MSG, salt, and pepper.
- Add mushrooms, green onions, and cooked quail eggs. Stir in the minced meat, which has been marinated with sugar, seasoning powder, oyster sauce, and fried onions.
- Mix the filling thoroughly. Roll out the dough thinly. Use a cutter or lid to create round dough circles.
Step 3. Assemble and Wrap
- Place a spoonful of filling in the center of each dough circle. Wrap tightly and seal the edges.
Step 4. Fry and Serve
- Fry the wrapped cakes in hot oil over low heat until golden brown.
- Serve and enjoy!
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Squeeze the butter with the flour first for a crispier crust.
- Dissolve sugar completely to prevent burning during frying.
- If not eating immediately, fry until partially golden and store. Re-fry before serving.
Nutrition
- N/A
FAQs
1. Can I use a different type of flour for the bánh gối wrapper?
While rice flour is traditional and gives the best texture, you can experiment with a blend of rice flour and tapioca starch for a slightly chewier wrapper. However, pure tapioca starch may result in a less crispy outcome.
2. How do I prevent the bánh gối from becoming too oily?
Ensure your oil is at the right temperature (medium-high heat). Overcrowding the pan will also lower the temperature and make them soak up more oil. Fry in batches, ensuring there's enough space between each cake.
3. What can I substitute for the mung bean filling?
While the mung bean paste is traditional, you can get creative! Sweet potato, finely chopped mushrooms, or even a savory meat filling can be delicious alternatives. Adjust seasoning accordingly.
With a little patience and practice, you'll master the art of making these delightful bánh gối. The rewarding crispy-spongy texture and satisfying taste will make this recipe a new favorite in your kitchen. Enjoy sharing these unique and delicious Vietnamese treats with friends and family!